Charcoal-grilled chicken in achiote marinade (Pollo asado) from Yucatán: Recipes from a Culinary Expedition (page 270) by David Sterling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried plantain (Plátano frito)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken must be brined 2-3 hours. Can substitute Seville oranges for limes, oranges, or grapefruits.

  • TrishaCP on September 08, 2016

    This recipe yielded highly flavorful, delicious grilled chicken. We used large chicken breasts and the brining step kept the meat nice and moist. I used the book's "Recado rojo" recipe for the achiote paste, and it was the best version that I have had. (Luckily, as it makes a ton.)

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